Easy & Healthy Strawberry Muffins feature wholesome whole wheat flour, oats, Greek yogurt, and fresh, juicy strawberries. These moist muffins are a delightful balance of flavor and nutrition for breakfast or snack time.
My easy crumble-topped Strawberry Oatmeal Bars are a reader favorite as well.
You don't have to wait for strawberry season to enjoy these nutritious, delicious oh, so moist strawberry muffins. They're so easy—no mixer is required! I once got a hug from my daughter for having them ready when she got home from school.
Not only is this strawberry muffin recipe nutritious, but it's also a satisfying addition to your meals or snacks. Just like my incredibly popular and easy-to-make Blueberry Oat Bars and Raspberry Oat Bars!
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Why You’ll Love These Muffins
- Wholesome Ingredients: Using whole wheat flour, whole grains, Greek yogurt, and fresh strawberries adds essential nutrients like fiber, vitamins, and minerals to your muffins. The yogurt makes the batter moist, which is why we use it in our Banana Bread and Zucchini Quick Bread as well.
- Reduced Added Sugar: Natural sweeteners like maple syrup or honey instead of refined sugar help to reduce added sugars, making them a healthier option.
- Ease: No matter your baking level, you can make these muffins. No electric mixer is required.
- Homemade Goodness: Making these muffins at home allows you to control the quality of ingredients, avoid preservatives, and tailor the recipe to your preferences. For example, you can make it gluten-free using a 1:1 gluten-free flour blend or swap the strawberries for blueberries.
Ingredient Notes
- White Whole Wheat Flour: Using whole wheat ups the nutrition of these healthy muffins. You can substitute with all-purpose flour.
- Old Fashioned Oats: Wholesome oats add the right texture and structure to the recipe.
- Leavening Agents: By using baking soda and baking powder, you ensure enough leavening power and the right chemical reactions to create a well-risen and flavorful baked muffin.
- Spices: To balance the recipe, you use a bit of cinnamon and sea salt.
- Extra Virgin Olive Oil: This healthy oil adds moisture and just a bit of fat.
- Maple Syrup: Pure maple syrup, not imitation, is the main sweetener of the recipe. You can also use honey.
- Large Eggs: Eggs help bind the recipe together. Room-temperature eggs are best.
- Greek Yogurt: Greek yogurt adds moisture, a creamy texture, and a protein boost to the muffins. We find that higher fat-content yogurt yields richer muffins. You could swap sour cream if needed.
- Vanilla Extract: Pure vanilla extract brings all the ingredients together.
- Lemon Zest: Lemon zest pair perfectly with the strawberries and give the recipe a fresh flavor.
- Ripe Strawberries: The star of the show! You’ll need to clean the strawberries, hull them, and dice them for use.
- Turbinado Sugar: This raw sugar is optional, but I like to sprinkle it on top for added sweetness and a pop of texture.
Find the full recipe and instructions in the printable recipe card below.
Step-By-Step Instructions
To make homemade strawberry muffins, follow these easy steps.
Preheat the Oven: Preheat your oven to 400°F (205°C). Line a muffin tin with paper liners or grease each cup lightly with nonstick cooking spray. Then, wash and cut your strawberries (Image 1).
Dry Ingredients: In a large bowl, combine the whole wheat flour, ⅓ cup rolled oats, baking powder, baking soda, cinnamon, and salt. Mix well to combine (Image 2).
Wet Ingredients: In a medium bowl, whisk together the olive oil, maple syrup, Greek yogurt, eggs, vanilla extract, and lemon zest until well combined (Image 3).
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or mixing spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold the chopped strawberries into the batter (Image 4).
PRO TIP: I like to reserve a few strawberries to place on top of the muffins before baking.
Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups (Image 5). They will be pretty full, but that’s fine.
PRO TIP: Use a cookie scoop or ice cream scoop to fill the cups easily.
Bake: If desired, place a few cut strawberries on top of the muffins and sprinkle with the remaining 2 tablespoons of oats and turbinado sugar. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs (but not wet batter).
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
ERIN'S TIP: To loosen the muffins before removing them, I like to use a rubber spatula around the outer edge of the muffin pan.
Expert Tips
- Strawberries: Cut the strawberries into ½-inch pieces. Fresh strawberries are best, but you can use frozen and thawed berries as well. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
- Mix Gently: Mix the batter gently and only until the ingredients are combined. Overmixing can lead to dense muffins.
- Check for Doneness: Use a toothpick to check for doneness. Insert it into the center of a muffin, and it should come out clean or with a few moist crumbs (not wet batter).
- Cooling Time: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming too moist as they cool.
- Mini Muffins: Follow the recipe, but adjust the baking time to 12-15 minutes. Keep an eye on them to prevent overcooking.
Storing
Store leftover fresh strawberry muffins in an airtight container at room temperature for a day or two, or refrigerate for about 5 days. You can also freeze them for up to 3 months for future use.
To Freeze:
- Cool completely.
- Flash-freeze them on a cooking sheet and in the freezer until individually frozen.
- Place them in an airtight, freezer-safe container or zipper freezer bag and freeze. Remember to label and date them.
PRO TIP: If you flash freeze the muffins, you can pull them individually from the freezer for easy use.
Recipe FAQs
Yes, you can use frozen strawberries to make these healthy strawberry muffins. However, be sure to thaw and drain them before incorporating them into the batter to prevent excess moisture.
Yes, although we haven't tested it, you can experiment with other flour, like almond flour or a gluten-free flour blend. Keep in mind that the texture and flavor may vary.
Absolutely! Feel free to experiment with other berries, such as blueberries or raspberries, or add diced apples or peaches for variety.
More Healthy Muffin Recipes
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Printable Recipe
Healthy Strawberry Muffins
Equipment
- Spatula or cooking spoon
- cooling rack
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat flour (or all-purpose flour, spooned and leveled)
- ⅓ cup old fashioned oats (plus 2 tablespoons for sprinkling on top)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- ⅓ cup extra-virgin olive oil
- ⅓ cup pure maple syrup (or honey)
- 2 eggs (room temperature)
- 1 cup plain Greek yogurt (we prefer full-fat)
- 2 teaspoons pure vanilla extract
- ½ - 1 teaspoon lemon zest
- 2 cups ripe strawberries (chopped into ½-inch pieces)
Topping
- 1 teaspoon turinado sugar (optional for sprinkling on top)
Instructions
- Prep: Preheat your oven to 400°F (205°C). Line a muffin tin with paper liners or grease each cup lightly with nonstick cooking spray. Then, wash and cut your strawberries.
- Dry Ingredients: In a large bowl, combine the whole wheat flour, ⅓ cup rolled oats, baking powder, baking soda, cinnamon, and salt. Mix well to combine.
- Wet Ingredients: In a medium bowl, whisk together the olive oil, maple syrup, Greek yogurt, eggs, vanilla extract, and lemon zest until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or mixing spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold the chopped strawberries into the batter.
- Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups. They will be pretty full, but that’s fine.
- Bake: Place a few cut strawberries on top of the muffins if desired, and sprinkle with the remaining 2 tablespoons of oats and turbinado sugar. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs (but not wet batter).
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Make Ahead Instructions: Freeze baked muffins for up to 3 months for longer storage. Allow them to thaw overnight in the refrigerator, then bring them to room temperature.
- Mix Gently: Mix the batter gently and only until the ingredients are combined. Overmixing can lead to dense muffins.
- Special Tools (affiliate links): Mixing bowls, muffin pan, and spatula.
- Strawberries: Cut the strawberries into roughly ½-inch pieces. Fresh strawberries are best, but you can also use frozen and thawed berries. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
- Mini Muffins: Make the recipe according to the instructions, but adjust the baking time to around 12-15 minutes. Keep an eye on them to prevent overcooking.
- Storage: Store leftover muffins in an airtight container at room temperature for a day or two, or refrigerate for about 5 days.
Natasha says
Strawberry Muffins with Greek Yogurt are so easy to make! Can’t believe that they’re healthy because they honeatly taste so good!
Allyson Zea says
These were so tasty and easy to make - thanks!
Kim says
Thanks for the step-by-step images! These turned out so good and they didn't last long!